Chicken Tandir
Recipe type: Main
Cuisine: Turkish
  • 4 large pieces of chicken with bones and skin in place
  • 1 onion, peeled but not cut
  • 1 Tbsp lemon juice
  • Salt and Pepper
  • 3 Tbsp oil
  1. Make a cut in each piece of chicken to absorb the stock
  2. Season the chicken with salt and pepper
  3. Heat the oil in a shallow frying pan which has a lid
  4. Fry the chicken on both sides until golden, around 5 minutes.
  5. Making sure the skin side of the chicken is underneath, cover the chicken pieces with boiling water
  6. Add the peeled onion and the lemon juice to the frying pan
  7. Cover the pan with a lid, leaving it slightly ajar.
  8. Check on the chicken now and then to make sure it has not all evaporated, if so, add some water and try to put the heat down to a lower temperature
  9. After cooking for 2 hours the chicken will be super tender.
  10. Remove the onion and the lid and let it simmer on a medium low heat until all stock has evaporated, which will take about another hour
  11. When ready to serve, sprinkle on some thyme and serve with lemon wedges.
Recipe by Pantry Fun at